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The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls. Chicken braised with umeboshi, red shiso, laveder, onions and wine. It's more floral than green shiso and in Japan, it's primarily used for pickling vegetables.

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Ingredients Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves:

1. Require 2 Spring roll wrappers
2. Need 2 strips Chicken tenderloins
3. Get 1 of Umeboshi
4. Require 2 of leaves Shiso leaves
5. Prepare 1 tsp of ○Katakuriko
6. You need 50 ml - ○Water

Umeboshi Hummus, Umeboshi Chicken, Umeboshi Pickled Plum Umeboshi ChickenNo Recipes. umeboshi, shiso leaves, lavender, bone in chicken thighs How to Make Duck SauceThe Woks of Life. hot water, apricot preserves, granulated sugar. This Japanese pickled plum, sliced cucumber and shiso leaf temaki makes for a delicious vegan handroll. My grandparents had an ume (plum) tree in their garden and made their own pickles. I love to use umeboshi in sushi as they have a very sour taste that works well with other ingredients.

Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves start cooking:

1. Boil the chicken tenderloins, and soak in ice-cold water.
2. Drain the excess water, and remove the sinews.
3. Cut into pieces. Remove the pit from the umeboshi pickled plum, and chop the flesh with a knife. Place a suitable amount of filling on a spring roll wrapper, and wrap it up.
4. Dissolve the katakuriko in water. Use this mixture as a glue to seal the wrappers.
5. Deep-fry for a while in oil at 160°C! (low heat)
6. When it turns golden brown, remove from the oil, and drain the excess oil.
7. Cut in half, serve on a plate, and you're done!

Tangy and salty–Umeboshi is a savory ume plum pickle eaten as a condiment for rice every day in Japan. I use locally sourced plums and traditional methods of preparation. Ume plums are salted, flavored with red shiso leaves, and then dried under the California sun to make umeboshi. Umeboshi, or umezuke, are salty ume (Japanese apricots or plums) pickles which are traditional preserved food. For making furikake (seasoning sprinkles), dry pickled red shiso leaves under the sun at the same time.

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